Logan Rodriguez, the bar manager at Feast, a restaurant in New York City’s East Village neighborhood, shows us how to make a modern times cocktail. Recipe below br br Modern Times br 1.5 oz Hayman’s Old Tom Gin br 1 oz Pierre Ferrand Pineau des Charentes br .5 oz Giffard Creme de Pamplemousse br .25 oz Suze br 4 drops of Bittercube Jamaican #2 bitters br 2 dashes of Peychaud’s bitters br br Stir and serve on the rocks with a 2-inch ice cube. br Garnish with an expressed grapefruit peel.